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Portobello Skillet Enchilada Pie

Portobello Skillet Enchilada Pie

Portobello Enchilada Skillet Pie – Toasted tortillas layered with green enchilada sauce, pepper jack cheese and portobello mushrooms melted with an extra layer of crumbly queso fresco. Afterwards top with all your favorite fixings. This easy dish will quickly become your summer favorite.

I don’t know about you but lately my timeline has been bombarded with conversations about trends, all kinds of trends. Some of them I have:

  • subscribed to
  • paid my membership
  • gotten on board
  • and I’m COMPLETELY here for

Others, however, I’m left quite confused about. For example, all last week you couldn’t turn on your television without hearing about the male romper phenomenon hitting the streets. ROMPHIMS, as they are so appropriately named, may have taken the world by storm but I’m just left with a side-eye emoji 😒 . Who knew men were envious of the ease and simplicity of our rompers. CAN US LADIES KEEP ANYTHING FOR OURSELVES?

Listen honey, I am quick to throw on a good romper in the spring. So fellas I get the appeal. But I’m having nightmares about my boyfriend asking to borrow mine and I wake up in cold sweats. I love you honey but I’m not trying to be THAT CLOSE!

On the other hand I am absolutely loving this hair graffiti trend. It is so creative and screams Summer music festival hair. Sign me up!

And finally when it comes to food, one-pan dishes are all the rage. And with it being “spring into summer” time, a girl’s gotta lighten things to keep it cute. So I am submitting my uber delicious contribution to the melting pot of trends (pun intended): Portobello Skillet Enchilada Pie.

Friends when I tell you to stop what you are doing and take a sip of this sweet tea that means I need you to pay attention. This Portobello Skillet Enchilada Pie recipe deserves your attention.  This dish feeds my soul so I know you would love it too.

The thing about a good one-skillet dish is that it is perfect for the girl on the go like me. Most of these types of recipes involve the oven at some point in the process because you want to, as best as possible, achieve even cooking around all of your components. This just means, if you haven’t already, you need to invest is cookware that gives you the versatility to go from stovetop to oven at the drop of a dime.

Which is why I live for my Circulon cookware set. If I start my dish stove-top, I can just through it into the oven to keep the party going and BOOM BANG POW we are good to go! [SKIP to Enter Giveaway to WIN Circulon Cookware]

circulon cookware

With this Portobello Skillet Enchilada Pie recipe the typical enchiladas are made “waist friendly” with the substitution of succulent portobello mushrooms instead of meat, and “time friendly” with an easy tortilla-layered pie that evokes all the traditional enchilada flavors.

You can prepare the portobello filling ahead of time but when you are ready to assemble the pie you layer all the ingredients in one oven safe skillet as follows:

  1. Green Tomatillo Sauce
  2. Toasted Tortilla
  3. Pepper Jack Cheese
  4. Portobello Mix
  5. [REPEAT]
  6. Toasted Tortilla
  7. Queso Fresco
  8. Oven

It takes maybe 10 minutes for the cheese to get all melted and delicious and then you just serve it with your favorite toppings. By the way, prepare yourself for one of the best bites you’ve ever had in life. This is a trend that will probably become a regular staple … just warning ya. Enjoy!



Enchilada ingredients

4 tablespoons vegetable oil

1 large red bell peppers, diced

12 oz portabello mushrooms, chopped

2 tablespoons of Worcestershire sauce

juice of ½ lime

2 garlic cloves, minced

¼ cup cilantro leaves

3 flour tortillas, toasted (approx. 10 inches)

10 oz of green enchilada sauce

2 cups of pepper jack cheese, shredded

1 cup of queso fresco or cotija

Salt and pepper to taste


Tools Used

Circulon Innovatum Stainless Steel Cookware

Portabello Skillet Enchilada Pie

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Nacho Cheesy Enchiladas with Avocado Cream Sauce

Nacho Cheesy Enchiladas with Avocado Cream Sauce


So I thought its only fitting to kick off the first food feature on the blog with the recipe that started it all, formerly known as, “Meiko’s Bomb Enchiladas”. Why I named it this? I don’t really remember. I’m part time corny, part time cool. This must have been an off day. Nonetheless, this dish is definitely one of the favorites.

If I had my way now I would name them, “Extra Cheesily Confused” Enchiladas. Easily confused, cheesily confused … did you catch that? Yes, still being corny. But as an online entrepreneur you have to consider SEO and common search topics when naming posts… blah blah blah. Any who, that name is my pick because when I developed the recipe I couldn’t decide if I wanted green or red enchilada sauce so I mixed them both. I didn’t know if I wanted beef or chicken enchiladas, so I mixed both meats. I think it represents a common life philosophy that many of my male friends live by … why choose when you can have them both… oops did I say that?

As I mentioned in my last post, this video was a result of a video editing assignment. Since you are actually reading this I thought you probably deserve a good hearty laugh today so I will humor you with a link to my original class video assignment. I am blushing in real life while watching that video. It is so embarrassing and I have so many questions for my younger self.

  • 1.     How were you so darn skinny?
  • 2.     Why are you talking so fast? You look like you are afraid of getting caught.
  • 3.     Why do you have an animated video thot avatar of yourself in the beginning of this video? Why did you think that was appropriate for class?
  • 4.     Breath, girl breath
  • 5.     Why are you yelling?
  • 6.     Why are you cooking in the dark?
  • 7.     Who told you that dance move at the end was cute???

So, so many questions!!! But as I said in my last post, I played this video and shared the enchiladas with my classmates for an assignment. Even thought the video needs help, the enchiladas got rave reviews and that is what started it all. J

Back to what’s important, the recipe,  I love this dish because it is so flexible.  Now take a stroll with me for a second and think about all the times you’ve had a dinner party and had to consider options for guests with different food restrictions. Its often a hassle to make special dish for one or two people. What’s great about the enchiladas are that they’re individually wrapped,  you can easily make several variations depending on the guests you plan to serve.

Something important to note is that tortillas you use make a difference. I am a loyal user of Maria and RicardoHandmade tortillas. I found them by chance at my local Whole Foods Grocery store and I have been hooked ever since. I am merely mentioning this detail because I have tried others and I think its makes a difference in the dish if the tortilla quality is poor. This is by no means a sponsored post so I am given my brand specifics for free. When selecting tortillas for any dish I would just recommend that the brand that you by says handmade. I have also found success with La Tortilla Factory brand which I think is available in most grocery stores.

What makes this enchilada version stand out above all the rest is the generous addition of nacho cheese which adds so much flavor to the dish. The recipe has evolved since inception with the addition of my avocado cream sauce that just adds to the richness of the dish and complements to enchilada sauce to perfection. I’ve prepared this dish for myself, I’ve brought it to company potlucks, baby showers, dinner parties, you name it. Its been a winner for me and I’m certain it will be a winner for you too. Give this recipe a try and tag #meikoandthedish with your post. Thoughts on this post? Engage and Enjoy!

Nacho Cheesy Enchiladas with Avocado Cream Sauce

Prep Time: 1 hour, 15 minutes

Total Time: 1 hour, 15 minutes

Yield: 12

Nacho Cheesy Enchiladas with Avocado Cream Sauce

Nacho Cheesy Enchiladas with Avocado Cream Sauce- This will be your top 3 favorite enchilada all time.


  • 1 Rotisserie Chicken (bones removed and meat chopped)
  • 1lb ground beef (browned and drained)
  • 1 (15oz) can green enchilada sauce
  • 1 (15oz) can red enchilada sauce
  • 1 (15oz) can nacho cheese
  • 1 (4oz) can chopped jalapeños
  • ½ cup shredded white cheese (mozzarella or pepper jack)
  • ¼ cup of Mexican crema (or substitute sour cream)
  • ¼ large avocado
  • 2 tablespoons of lemon juice
  • Salt and Pepper to taste
  • Optional Garnish: cilantro, green onion


  1. Preheat oven to 375°F.
  2. In a large pan, mix cooked chicken, beef, nacho cheese, and chopped jalapeños on medium low heat and stir. Once mixed, turn heat down to low.
  3. In a separate bowl, mix green and red enchilada sauces together. Separate 1 ½ cups of the sauce mixture to make the avocado cream sauce.
  4. Pour just enough of the green/red enchilada sauce mixture to coat the bottom of your baking dish then set aside. NOTE: There should only be enough to coat the bottom of the dish and minimal excess sauce otherwise your enchiladas will end up too soggy.
  5. In a blender add in the 1 ½ cups of the green/red enchilada sauce mixture along with the crema, lemon juice, and avocado and blend until smooth. Add salt and pepper to your liking.
  6. Take your tortillas and warm them in the microwave for approximately 10-15 seconds. This will make the tortillas more flexible for folding.
  7. Use tortillas to build each enchilada inside the baking dish. Put two large tablespoons of the meat mixture inside each tortilla and fold close. Generously, brush on the red/green enchilada sauce on the entire tortilla to help seal it shut.
  8. Once all of the enchiladas have been stuffed and sealed, pour the avocado cream sauce over the top. For presentation, try to stay predominately in the center of the enchiladas although it is ok if you do not.
  9. Spread shredded cheese across the top of the enchiladas and put in the oven for approximately 10-15 minutes (or until the cheese is melted).
  10. Serve warm.
  11. OPTIONAL GARNISH: chopped green onion, red onion, cilantro and/or avocado
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